Servings: 8 Servings
Calories: 272kcal
This recipe Rancho La Puerta Spa Zucchini Lasagna is full of flavor but not full of fat. It’s a regular cold weather staple for our staff.
Ingredients
Filling
- ½ cup egg whites
- ¾ cup cottage cheese (non fat or low fat)
- ¼ cup grated mozzarella cheese
- 7 tablespoons Parmesan cheese, grated
- ¼ lb. firm tofu - drained and crumbled
- 3 tablespoons garlic finely minced
- 2 tablespoons chopped fresh basil
- ¼ teaspoons crushed red pepper flakes
- ¼ teaspoons freshly ground black pepper
Vegetables
- 1 teaspoons extra virgin olive oil
- 1 red onion - chopped
- 1 red bell pepper - stemmed, seeded, and chopped
- 4 cups sliced white mushrooms
- 2 carrots - sliced
- 3 medium zucchini - sliced or chopped
- 2 tablespoons garlic finely minced
- ¼ teaspoons freshly ground black pepper
- 2 tablespoons chopped fresh basil
Pasta
- 2 cups Tomato-Basil Sauce - warmed
- ½ lb. lasagna noodles, cooked and drained (about 10 noodles)
- Parmesan cheese, grated - for garnish
Instructions
- Preheat the oven to 350°F.
- To prepare the filling, in a large bowl, combine the egg whites, cheeses, tofu, garlic, basil, red pepper flakes, and black pepper.
- Mix gently, cover, and refrigerate.
- To prepare the vegetables, in a large sauté pan over medium-high heat, heat the oil and cook the onion and pepper for 5 or 6 minutes, until softened.
- Fold in the mushrooms and sauté for about 5 minutes longer, until the mushrooms exude their juices.
- Add the carrot, zucchini, garlic, pepper, and basil and cook for 2 or 3 minutes, until heated through. Mix well and set aside.
- In a 10 by 6 by 3-inch ovenproof dish or casserole lightly sprayed with vegetable or olive oil spray, spread about 1/3 cup of sauce.
- Layer in half the noodles, covering the entire bottom of the dish.
- Spread the cheese-egg filling evenly over the top of the noodles and then cover the filling with the cooled vegetables, slightly pressing to compress.
- Top with the remaining noodles.
- Spoon with dollops or spoonfuls of tomato-basil sauce over the noodles and spread evenly.
- Cover with foil and bake in the center of the oven for about 1 ½ hours, until the sauce is bubbling. Let rest for 15 to 20 minutes.
- Cut equal portions and serve with any remaining warmed Tomato-Basil Sauce and the Parmesan cheese for sprinkling.
Spa Index Kitchen Notes
For a meatier version, we use crumbled, cooked turkey rather than beef, to keep the fat grams low and the protein content high.
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Nutrition
Serving: 1 Serving | Calories: 272 kcal (14%) | Carbohydrates: 40 g (13%) | Protein: 16 g (32%) | Fat: 6 g (9%)